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Cornish Hens Flambe' Recipe
|Bulk sausage||1⁄4 Pound|
|Onion||1 Medium, finely chopped|
|Mushrooms||3 Large, thinly sliced|
|Cooked wild rice||1 Cup (16 tbs)|
|Poultry seasoning||To Taste|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Rock cornish hens||6 Pound|
|Butter||1⁄2 Cup (8 tbs), melted|
|Burgundy||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Black bing cherries||1 Can (10 oz) (No. 2)|
Calories 3869 Calories from Fat 2324
% Daily Value*
Total Fat 259 g398.8%
Saturated Fat 89.1 g445.5%
Trans Fat 0 g
Cholesterol 1696.2 mg
Sodium 1426.6 mg59.4%
Total Carbohydrates 90 g30.1%
Dietary Fiber 8.7 g34.9%
Sugars 50.5 g
Protein 271 g542.6%
Vitamin A 67.7% Vitamin C 42.1%
Calcium 23.6% Iron 89.6%
*Based on a 2000 Calorie diet
1)In a large skillet, cook sausage and crumble it up with fork. Drain excess fat.
2)Pour 1/4 cup water, onion and mushrooms and simmer until onion is tender.
3)Fold in rice, salt, pepper and poultry seasoning.
4)Add 1 tablespoon brandy and bread crumbs mix nicely.
5)Fill the mixture into the hen and coat it with melted butter.
6)Season with salt, pepper and paprika.
7)Take a baking pan and put the hen.
8)Bake at 300 degrees for 1 hour and 30 minutes.
9)Take a chafing dish and put the hen into it.
10)In a saucepan, add 1 cup water, Burgundy, sugar and 1/4 tea- spoon salt and bring to boil.
11)Add cornstarch and cook until sauce thickens a bit. Keep stirring.
12)Add cherries and mix.
13)Pour cherry sauce over hen in chafing dish.
14)Add 1/2 ounce warm brandy on the sauce and then ignite.
15)Serve the Cornish hens flambé immediately.